Directions:
- Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.
- In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.
- Purée soup in a blender in batches, holding lid down with a towel. Pour back into pan, thin with more broth if you like, and reheat. Season with salt and freshly ground black pepper.
- Serve topped with fennel fronds and crumbled blue cheese.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3159.59 Kcal (13229 kJ) | ||
| Calories from fat | 1645.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 182.82g | 281% | |
|---|---|---|---|
| Cholesterol | 958.87mg | 320% | |
| Sodium | 4230.74mg | 176% | |
| Potassium | 6048.68mg | 129% | |
| Total Carbs | 181.7g | 61% | |
| Sugars | 97.33g | 389% | |
| Dietary Fiber | 51.39g | 206% | |
| Protein | 192.69g | 385% | |
| Vitamin C | 180.5mg | 301% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 134.3mg | 746% | |
| Calcium | 852.8mg | 85% | |
| Amount Per 100 g | |||
| Calories | 112.23 Kcal (470 kJ) | ||
| Calories from fat | 58.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 281% | |
|---|---|---|---|
| Cholesterol | 34.06mg | 320% | |
| Sodium | 150.28mg | 176% | |
| Potassium | 214.86mg | 129% | |
| Total Carbs | 6.45g | 61% | |
| Sugars | 3.46g | 389% | |
| Dietary Fiber | 1.83g | 206% | |
| Protein | 6.84g | 385% | |
| Vitamin C | 6.4mg | 301% | |
| Iron | 4.8mg | 746% | |
| Calcium | 30.3mg | 85% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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